Mexican Breakfast Bake - KSFY News - Sioux Falls, SD News, Weather, Sports

Mexican Breakfast Bake

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Loaded with tons of flavor, our Mexican Breakfast Bake is a great gluten-free option that is super easy to make and is perfect for a nice weekend brunch at home!

What You'll Need:
  • 1/2 pound bulk pork sausage
  • 6 (5-inch) corn tortillas
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh cilantro
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
  2. In a large skillet over high heat, brown sausage until no longer pink, stirring to crumble; drain liquid.
  3. Place corn tortillas in prepared pie plate, overlapping and extending up sides. Evenly layer cheeses and sausage over tortillas.
  4. In a medium bowl, whisk eggs, cream, chili powder, cumin, salt, scallions, and cilantro. Slowly pour mixture over sausage.
  5. Bake 35 to 40 minutes, or until center is set. Serve immediately.
  • If you're not shredding your own cheese, check the ingredient labels of your packaged cheeses to make sure they're gluten free.
  • For a gluten free dessert option, try our sweet and refreshing Peach Melba Parfaits!

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